Pale Ale Bacon, Cheddar, and Onion Quiche Recipe

Serves: 4

Quiche Crust (Pâte Brisée)

2½ cup flour
1 tsp salt
1 Tbs sugar
1 cup (2 sticks) butter, cut into pieces and chilled
½ cup (4 fl oz/118 ml) ice water

In a food processor, combine the flour, salt, and sugar and mix well. Add the chilled butter and process until the dough looks mealy. A little at a time, add chilled water until the dough just comes together. Remove from the processor, cover and allow to rest in the refrigerator for 30 minutes.

Remove the dough from the refrigerator to a floured work surface. Roll the dough to about 1/6-inch (4.2-mm) thick and lay into a 9-inch (23-cm) pie pan.

Filling

6 oz (170 g) bacon, cooked and chopped
4 oz (113 g) cheddar, shredded
½ cup red onion, julienned
4 eggs
1 cup (8 fl oz/237 ml) pale ale
1 cup (8 fl oz/237 ml) half-and-half
Salt

Preheat oven to 325°F (163°C). Arrange the bacon, cheddar, and onion evenly over the quiche crust. In a mixing bowl, combine the eggs, beer, half-and-half, and a pinch of salt. Pour the mixture over the bacon, cheddar, and onion. Bake for 30–35 minutes, until the quiche is set.

Beer suggestions: An English-style pale ale such as Odell 5 Barrel Pale Ale (Fort Collins, Colorado) or Firestone Walker DBA (Paso Robles, California) is great for cooking or pairing with this dish.

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